THAI-CHOICE

     
 

PUMPKIN CUSTARD


Dear Mick, I know you have also a lot of pumpkin in USA, do not hesitate to prepare this thai recipe, I am sure you will like it !

Ingredients

  • Thai-Choice Coconut Milk 250 ml 
  • Thai-Choice Palm Sugar Powder 250 ml 
  • Egg  4
  • Salt  1 tsp
  • Pandan Leaves   4
  • Pumpkin 1

Directions

  1. Beat the eggs and add coconut milk, salt, palm sugar in a bowl.
  2. Place the pandan leaves in the bowl and press them with a mixing spoon to release the essence. Mix well until palm sugar dissolves.
  3. Pour the liquid through a strainer.
  4. Cut-off the top of pumpkin and remove the seeds then drain out the water.
  5. Pour the liquid into the pumpkin and return the top onto the pumpkin.
  6. Place the pumpkin in a steamer, cover with a lid. Steam for 40 minutes







 
     
     
 

PUMPKIN CUSTARD

Dear Mick, I know you have also a lot of pumpkin in USA, do not hesitate to prepare this thai recipe, I am sure you will like it !

Ingredients

  • Thai-Choice Coconut Milk 250 ml 
  • Thai-Choice Palm Sugar Powder 250 ml 
  • Egg  4
  • Salt  1 tsp
  • Pandan Leaves   4
  • Pumpkin 1

Directions

  1. Beat the eggs and add coconut milk, salt, palm sugar in a bowl.
  2. Place the pandan leaves in the bowl and press them with a mixing spoon to release the essence. Mix well until palm sugar dissolves.
  3. Pour the liquid through a strainer.
  4. Cut-off the top of pumpkin and remove the seeds then drain out the water.
  5. Pour the liquid into the pumpkin and return the top onto the pumpkin.
  6. Place the pumpkin in a steamer, cover with a lid. Steam for 40 minutes

 
     
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